Shrimp and Corn Soup

Dive into a comforting bowl of Shrimp and Corn Soup, a creamy and flavorful dish that combines tender shrimp, sweet corn, and hearty vegetables in a rich broth. This recipe is elevated with a touch of heavy cream, aromatic herbs like thyme and bay leaf, and a delicate kick of paprika and optional cayenne pepper for added warmth. Fresh or frozen corn and succulent shrimp bring a taste of summer to every bite, making it perfect for any season. Quick to prepare in just 45 minutes, this soup is a satisfying meal on its own or paired with crusty bread. Top it off with a sprinkle of fresh parsley and a squeeze of lemon for a bright, citrusy finish. Perfect for weeknights or gatherings, this one-pot wonder will quickly become a family favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 1 carrot, diced
• 1 large potato, peeled and diced
• 2 cups corn kernels (fresh, canned, or frozen)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp paprika
• 0.25 tsp cayenne pepper (optional)
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)
• 4 lemon wedges (for serving, optional)

Directions

Step 1

Heat olive oil and butter in a large pot over medium heat.

Step 2

Add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.

Step 3

Stir in the diced potato and corn kernels, then cook for another 2 minutes.

Step 4

Pour in the chicken or vegetable broth, and add the paprika, cayenne pepper (if using), thyme, bay leaf, salt, and black pepper.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are tender.

Step 6

Gently stir in the peeled and deveined shrimp, and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.

Step 7

Reduce the heat to low and stir in the heavy cream. Let the soup warm through, but do not boil.

Step 8

Taste and adjust the seasoning with more salt and pepper, if needed.

Step 9

Serve hot, garnished with fresh parsley and a side of lemon wedges, if desired.

Nutrition Facts

Serving size	(2873.8g)

Amount per serving	% Daily Value*
Calories	2383.3

Total Fat 129.8g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1128.3mg	0%
Sodium 2647.1mg	0%
Total Carbohydrate 169.0g	0%
Dietary Fiber 25.9g	0%
Total Sugars 41.8g
Protein 135.3g	0%

Vitamin D 0IU	0%
Calcium 638.6mg	0%
Iron 8.5mg	0%
Potassium 5012.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 22.7%

Carbs: 28.3%